Add wet ingredients to dry ingredients and stir until they are thoroughly incorporated. The dough will be quite stiff. Drop by the Tablespoonful onto a cookie sheet that has been lightly misted with vegetable spray. They don't spread out too much; I liked them best when I didn't flatten them out and instead let them stay in little rounded domes.

Add the wet ingredients to the dry ingredients and stir until well combined. Fold in1 cup chopped walnuts

Distribute batter evenly between the wells of a lightly oiled 12-muffin pan, filling the wells completely (there's a lot of batter!). Bake at 400 degrees Fahrenheit for 20 minutes. Allow to cool before removing from tins.

Verdict: These are great! There is way too much maple syrup though. Next time, I'll try making it with 2 Tablespoons of maple syrup, rather than with 1/4 cup.

October 22, 2011

I had leftover beets, and the obvious choice was to sneak them into some chocolate muffins. This recipe is based on this chocolate-banana muffin recipe, so if you're wary of getting beets in your chocolate I highly recommend trying that one instead! (Or in addition to.)

I'm not sure whether to classify this as a dessert or not. It has a great flavor but really isn't very sweet. Next time I make it I'll add more sugar and maybe even play with some spices, but I think this is a nice recipe as is, and might be especially appealing to people who don't like super-sweet desserts or snacks.

About This Blog

Unless otherwise noted, I use "wet" okara when cooking; i.e., straight from the soymilk-making process, well drained but without additional squeezing or drying. Since there is variation in okara in terms of wetness, your mileage may vary when following these recipes. Let me know how they turn out for you!

If you don't have access to okara, it might be possible to substitute pureed tofu. I haven't tested these recipes using that substitution, but some of the muffin recipes (e.g., corn muffins and banana-nut muffins) were modified from recipes that originally used pureed tofu.

About Me

I started making my own soymilk to save money and cut down on waste ... only to discover that I was producing more okara than I could shake a stick at. Hence, this recipe blog.
Other than good vegan food, I love reading, writing, independent music, science, evidence-based medicine, and quality television.